Breakfast in a Cup
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Lundberg Family Farms
These delicious breakfast tartlets feature a creative "pie crust" made of brown rice, with a piquant, custardy filling.
ingredients
3 cups cooked short grain brown rice
1 1/4 cups (5 ounces) shredded Cheddar or American cheese, divided
4 eggs, divided
1 4-ounce can diced green chiles
1 2-ounce jar diced pimientos, drained
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup milk
1/2 to 1 teaspoon paprika for garnish
Instructions
For the "crust"
1. Combine brown rice, 3/4 cup cheese, and 2 eggs (slightly beaten) in large bowl.
2. Press mixture equally into bottoms and sides of 12 greased muffin cups.
3. Bake at 400°F for 5 to 8 minutes, or until lightly browned.
For the "filling"
1. Blend chiles, pimientos, cumin, salt, pepper, milk, and remaining 1/2 cup cheese and 2 eggs in small bowl; pour equally into cups. Sprinkle with paprika.
2. Return to oven; bake 15 to 20 minutes, or until set.
For more delicious rice recipes, visit Lundberg Family Farms.
makes:
12 servings
serving size:
1 breakfast tart
